Vol-au-vent a LA Financiere

Ingredients

• 1 pound puff pastry
• juice of 1 lemon
• 2 ounces common paste
• water (for wetting the baking sheet)

Directions

1. Mix the puff pastry with the juice of 1 lemon.

2. Roll the pastry evenly and give it 5 and a half turns, allowing 5 minutes between each turn.

3. Brush the pastry with lemon juice before the last turn.

4. Roll out the common paste to the size of a plate and place it on top of the puff pastry.

5. Invert the pastry onto a wet baking sheet and chill for 5 minutes.

6. Use a circular lid to guide cutting the vol-au-vent, cutting around the edge with a sharp knife.

7. Egg wash the cut vol-au-vent without touching the sides.

8. Make a slanting circular incision within an inch of the edge and press the inner disk away to prevent closing.